Low Sugar Shrimp and Cauliflower Rice Stir-Fry
This stir-fry is the kind of weeknight dinner that feels indulgent but is actually doing your body a serious favor — tender shrimp, crisp-edged cauliflower rice, and a rainbow of vegetables all tossed in a savory, ginger-forward sauce. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric, so every drop of flavor comes from real ingredients with zero sweeteners snuck in. That's a bigger deal than it sounds, because most bottled stir-fry sauces are loaded with hidden sugars that can quietly derail an otherwise clean meal. Pulsing cauliflower into rice-sized grains and letting it go golden in a hot skillet gives you that satisfying, slightly chewy base without any of the blood-sugar spike. The shrimp cook fast and stay juicy, while the carrots and zucchini hold just enough bite to keep every forkful interesting. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel restaurant-worthy. It's a complete, deeply satisfying meal that proves eating without added sugar doesn't mean eating without flavor.
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp coconut oil
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
For the stir-fry
- 1 lb large shrimp, peeled and deveined
- 2 tbsp coconut oil, divided
- 4 scallions, white and green parts separated, thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, cut into thin matchsticks
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces — you should have about 4 cups. Do not over-process; stop when the pieces resemble coarse grains.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, and turmeric until combined. Set aside.
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